Craving more dairy-free ice cream? Try my oat milk ice cream, coconut ice cream, almond milk ice cream, and strawberry ice cream next. With so many people having a dairy intolerance, the frozen dessert market has exploded and that includes plenty of ice creams, including ones made with cashew milk. I love cashew milk on its own, so I’ve experimented with it in the form of cashew ice cream, and let me just say it tastes SO much better than anything from a pint!
Why I love this recipe
Affordable. It baffles me that grocery stores can charge over $10 for a pint when my homemade cashew milk works out to be less than a dollar per serving. Perfect texture. It’s smooth, creamy, and perfectly delicious. No cashews. Most recipes would ask you to soak cashews but not this one! With or without an ice cream machine. I like to make it with one, but I’ve also tested it without so you have options!
Ingredients needed
Cashew milk. Unsweetened and unflavored cashew milk. I like to use ones from the chilled section, but shelf-stable milk also works. Eggs yolks. Room temperature. (You can save the whites and have them for breakfast a la egg white omelette). Powdered sugar. Also known as confectioners’ sugar. Be sure to sift it well to ensure there are no clumps. Maple syrup and cane sugar can also be used. Vanilla bean powder. While vanilla extract works, this powder adds a much more fabulous flavor.
Find the printable recipe with measurements below.
How to make cashew milk ice cream
Step 1- Heat. Start by adding the cashew milk into a small saucepan and place it over low heat. Once it simmers, remove it from the heat. Step 2- Combine. Whisk together the yolks and powdered sugar until combined. Gently whisk in the almond milk slowly. Be sure to do it slowly, so the eggs do not scramble. Once combined, place it back in the saucepan and heat until it thickens. Step 3- Chill. Cover the saucepan and refrigerate until chilled. Step 4- Churn. Once the ice cream has chilled, pour it into an ice cream bowl and churn for 5-10 minutes. Enjoy it immediately as a soft serve ice cream or freeze it until firm and scoop.
Arman’s recipe tips
Always heat the ingredients on low heat to prevent it scorching and allowing the yolks to blend into the ingredients. If you choose to add mix-ins, fold them through while the ice cream is churning. Some ideas include chocolate chips, chopped cashews, or coconut flakes. Do not use reduced fat or light cashew milk, as it will not yield the correct results. Skip the yolks. If you want to try this as a vegan ice cream, swap out the yolks for frozen banana or frozen coconut chunks. Make it creamier. Replace half the cashew milk with canned, full-fat coconut milk.
Storage instructions
Like any good ice cream, you should always keep it frozen in the freezer. Keep it covered and it will keep well for up to two months. If you don’t have an ice cream maker, don’t fret: you can still enjoy this ice cream, but change up step 4. Instead of using a machine to churn it, transfer the chilled mix to a freezer-friendly container and place it in the freezer for an hour. For the first hour, stir it every 10-15 minutes to ensure it doesn’t ice up. Love So Delicious cashew milk frozen desserts? Easily replicate them using this ice cream recipe as a base. Here is what to add:
Banana foster: Add 2 large frozen bananas, 1/4 cup chocolate (chopped), and a pinch of cocoa powder. Snickerdoodle: Add 1 teaspoon of cinnamon and some crushed-up Snickerdoodle cookies. Salted caramel: Fold through 1/2 cup caramel and a pinch of sea salt. Dark chocolate truffle: Add 1/2 cup of cocoa powder and 1/4 cup of chopped chocolate fudge. Chocolate cookies and cream: Add 1/4 cup of cocoa powder and 1/2 cup of crushed Oreos.
Try to avoid refreezing the ice cream, as it can sometimes become icy or firm. If this occurs, let it sit at room temperature for 10-15 minutes before scooping.
Frequently asked questions
More homemade frozen desserts
Peanut butter ice cream Cookie dough ice cream Brownie ice cream Avocado ice cream Superman ice cream Or any of these ice cream recipes
Originally published July 2022, updated and republished July 2024
